– use a high power blender or your immersion blender to get the right texture; it can take in plenty of liquid (the chickpeas water & lemon juice) but make sure it doesn’t turn too watery. i’ve discovered that adding red lentils (around a quarter of the whole quantity of chickpeas) will help a lot in achieving a soft fluffy hummus.

– depending on your taste, you can decide upon the quantity of each one; however, the main one is parsley and you should use it abundantly (especially because the citric acid contained in the pomegranate/lemon juice will half the initial quantity you started with)

– don’t add too much salt or you risk loosing the unique sweet & sour flavor of the salad

– alternatively, you can use buckwheat instead of bulgur. even cauliflower rice works out well, but then it’s something else than the original 🙂

– garnish it with pomegranate seeds or some nice olives

And if you don’t have bread – a good homemade bread or pita – try for once to have the hummus on spinach leaves. It could look like this 🙂

Or you can simply go for your favorite salad as a side dish

list of ingredients

1. hummus

chickpeas – soaked overnight and boiled until tender

tahina

olive oil

lemon juice

salt

optional:

cumin, garlic, zatar, sumac, nigella seeds

2. tabbouleh

parsley

tomatoes

(cucumber)

onion

bulgur / buckwheat

olive oil

lemon juice/pomegranate juice or concentrate (careful at the preservatives inside!)